How to remove the excessive saltiness from gammon?
I've tried a few time to roast gammon, typically my method is to soak the gammon and then roast for a few hours. The result is typically just this side of editable. I've even tried boiling it first (after a suggestion that this removes the salt), but to no avail.
Does anyone have any suggestions?
Best Answer
Soak at least overnight. In addition to that, consider a sweet glaze like apricot, or an acidic one like one that includes cider vinegar. Best yet might be all three, an overnight soak (change the water a few times) and a sweet, acidic glaze.
If you still find it too salty, go ahead and try boiling briefly in fresh water (blanching) after soaking, and then plunging in ice water before you continue to glaze and roast. If all of that isn't enough, and you are choosing the lowest salt gammon available to you, then gammon isn't your thing. Try a fresh ham instead.
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Quick Answer about "How to remove the excessive saltiness from gammon?"
Soak Ham in Water First up, the simple route: "Soak the ham in water overnight," Rose says. You can even soak it for up to 48 hours. "The longer it soaks, the more salt is eliminated." After the ham soaks, discard the water, and pat the ham dry.How do I make my gammon less salty?
Cover the gammon in fresh water, changing it every 12 hours. To check you've removed enough of the salt, slice off a small piece, drop it into a pan of boiling water and leave until cooked. Taste it and if it's still too salty, leave the joint to soak a little longer in fresh water. 2.How do you fix salty ham after cooking?
Soak it in water. If your ham is too salty, dilution is a great way to remove some of the salty flavor. Take the ham and place it in a container of fresh, cold water. Cover the container with a lid or aluminum foil. Then place the container in the refrigerator for at least 2-4 hours.Can you boil the salt out of ham?
To continue eating ham even when on a low-salt diet, simply remove the salt from the ham before cooking it. Leaching the salt out of the ham meat with water is a time- consuming process and requires a bit of pre-planning, but the amount of salt left in the meat is controllable so the flavor is not lost in the process.How to rescue a salty dish
More answers regarding how to remove the excessive saltiness from gammon?
Answer 2
When soaking very salty meats it is good practice to change the soaking water frequently. For the first 2 or 3 hours change hourly, and after that increase the time in between changes to 2 or 3 hours.
I have also found that a few carefully placed slits in the thickest parts of the meat can be helpful. You would want the slits to be no more than 1" wide, but they should go deep into the meat even to the point of reaching the bone. This will allow the water to get deeper into the meat.
Answer 3
Heavily salted meats, like gammon, speck, country ham, proscuito di parma and such aren't intended to be eaten as a steak or roast.
They're typically used in small amounts as flavoring in other dishes.
If you're looking to roast a ham, you'll want to find a different variety that isn't as heavily salted. There are 'fresh hams' which isn't cured at all, and 'city hams' which are cured, but still need refrigeration for long-term storage.
Answer 4
To remove salt from Haddock, I use milk. I think it would be a good idea to let it soak for 6 hours. Then 1 hour in water. The meat will be softer anyway.
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